{"id":195,"date":"2014-08-30T14:43:13","date_gmt":"2014-08-30T14:43:13","guid":{"rendered":"http:\/\/commons.trincoll.edu\/classics\/?p=195"},"modified":"2014-08-30T14:43:13","modified_gmt":"2014-08-30T14:43:13","slug":"our-upcoming-visitor-brings-ancient-wines-to-life","status":"publish","type":"post","link":"http:\/\/commons.trincoll.edu\/classics\/2014\/08\/30\/our-upcoming-visitor-brings-ancient-wines-to-life\/","title":{"rendered":"Our upcoming visitor brings ancient wines to life!"},"content":{"rendered":"<p>This fall the Classics Department is looking forward to some amazing lectures on campus! One of our visitors, Brandeis University Professor of Classics and Chemistry Andrew Koh, is <a href=\"http:\/\/time.com\/3178786\/wine-bronze-age-archaeology\/\" target=\"_blank\">featured in the August 27th online issue of Time magazine<\/a> for his work on understanding the flavor profiles of ancient wine. Working at a palace site in modern Israel, Koh observes:<\/p>\n<p>&#8220;In the past,\u201d says Koh, lead author of a\u00a0<a href=\"http:\/\/www.plosone.org\/article\/info%3Adoi%2F10.1371%2Fjournal.pone.0106406\" target=\"_blank\">paper describing the discovery<\/a>\u00a0in the latest issue of the journal\u00a0<em>PLOS One,<\/em>\u201cwe wouldn\u2019t have been able to say much more than \u2018this is a bunch of containers that held wine.\u2019\u201d<\/p>\n<p>Thanks to an unprecedentedly sophisticated analysis of the deposits inside those containers, however, Koh, who has a joint appointment in Brandeis\u2019 Classical Studies and Chemistry Departments, along with two colleagues, can conclude much more, specifically that the wine was flavored with \u2014 deep breath, now \u2014 honey, storax resin, terebinth resin, cedar oil, cyperus, juniper and possibly mint, myrtle and cinnamon as well&#8230;.<\/p>\n<p><strong>See Andrew Koh speak about his methods and discoveries at Trinity on October 16th!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This fall the Classics Department is looking forward to some amazing lectures on campus! One of our visitors, Brandeis University Professor of Classics and Chemistry Andrew Koh, is featured in the August 27th online issue of Time magazine for his work on understanding the flavor profiles of ancient wine. Working at a palace site in [&hellip;]<\/p>\n","protected":false},"author":698,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/posts\/195"}],"collection":[{"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/users\/698"}],"replies":[{"embeddable":true,"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/comments?post=195"}],"version-history":[{"count":1,"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/posts\/195\/revisions"}],"predecessor-version":[{"id":196,"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/posts\/195\/revisions\/196"}],"wp:attachment":[{"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/media?parent=195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/categories?post=195"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/commons.trincoll.edu\/classics\/wp-json\/wp\/v2\/tags?post=195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}